This is the Egg Free Version of a Starbucks Cloud Macchiato.
Set a saucepan over medium low heat. Pour in equal parts of water and sugar. Toss in a cinnamon stick and some lemon peels. Then simmer for 10 minutes.
The simple syrup will be sticky and syrupy. Remove from the heat and allow to cool. It will thicken slightly upon cooling.
Then strain the cinnamon lemon syrup to remove the cinnamon and lemon peels into a glass jar and set aside.
This will keep up to 3 weeks in an airtight container refrigerated.
Make a couple shots of espresso.
Use a large mixing bowl. Put in some warmed milk (or soy, nut, or coconut milk). Sprinkle on the gelatin or agar. Use your hand mixer on high speed and beat the mixture. As it foams, sprinkle in sugar. Sugar gives it a glossy smoothness.
Then get a mug. Put the cinnamon lemon syrup first. And then, to keep peace on earth, put your egg free meringue cloud! The. Pour on shots. Sprinkle on some ground cinnamon and enjoy!